Description
Kitchen Sink Cookies are a delightful, thick, and chewy treat packed with a variety of mix-ins including chocolate chips, toffee bits, potato chips, and festive holiday jimmies. These cookies bring together sweet, salty, and crunchy textures for an irresistible snack or dessert perfect for the holidays or anytime you want an overload of flavor.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups 270g all-purpose flour
- 1 teaspoon baking soda
- 1 Tablespoon 8g cornstarch
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup 170g unsalted butter, room temperature
- 3/4 cup 150g light brown sugar, packed
- 1/4 cup 50g granulated sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
Mix-ins
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup toffee bits or red & green M&Ms
- 3/4 cup crushed potato chips
- 1/2 cup chopped pretzels
- 1/4 cup holiday jimmies
Instructions
- Preheat the oven: Preheat your oven to 350°F and line baking sheets with parchment paper to prepare for baking the cookies.
- Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt until well combined.
- Cream the butter and sugars: Using a handheld or stand mixer fitted with a paddle attachment, beat the unsalted butter, light brown sugar, and granulated sugar on medium speed for 2-3 minutes until the mixture is light, fluffy, and creamy.
- Add the wet ingredients: Add the egg, egg yolk, and vanilla extract to the creamed mixture. Beat for another 1-2 minutes until the batter is light and fluffy, scraping down the sides of the bowl as needed.
- Combine dry and wet ingredients: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined, avoiding overmixing to ensure tender cookies.
- Stir in the mix-ins: Fold in the semi-sweet chocolate chips, toffee bits or M&Ms, crushed potato chips, chopped pretzels, and holiday jimmies using a rubber spatula until evenly distributed throughout the dough.
- Shape and bake the cookies: Using a large cookie scoop or about 1/4 cup of dough for each cookie, scoop and drop the dough onto the prepared baking sheets. Roll the dough balls into tall oval shapes rather than round balls for thicker cookies. Bake in the preheated oven for 12 minutes, until the edges are lightly golden and the tops are set.
- Finish the cookies: Right after baking, gently swirl the rim of a large glass around the outside edge of the warm cookies to create perfect round shapes. Press extra topping pieces on top if desired, then transfer the cookies to a cooling rack after 5 minutes to cool completely.
Notes
- Room temperature butter should be cool to the touch (about 69°F) to prevent cookie spreading; leave butter out for 30-60 minutes before mixing.
- Use holiday jimmies (long sprinkles) instead of nonpareils so they don’t melt or bleed into the dough while baking.
- Mix up the add-ins with white chocolate chips, red and green M&Ms, chocolate chunks, salted peanuts, or crushed peppermint for variety.
- You can prepare the dough and store it covered in the fridge for up to 2 days; note that some chips may lose crunchiness.
- Store baked cookies in an airtight container for up to 5 days or freeze them for up to 2 months (thaw uncovered).
- Freeze cookie dough balls in a freezer bag for up to 3 months; bake frozen dough balls by adding 1-2 extra minutes to the cooking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
